Check out a Roach family New Year favorite, Goose Confit. This recipe allows you to utilize the entire Goose, while producing a delicious product with a variety of serving options.

Ingredients:

Canada Geese (2,) separated into parts. (Breasts, thigh/leg, and wings)

Dry Rub:

1 ounce Salt

6 Bay Leaves

6 Cloves Garlic, Crushed

Black Pepper to taste

Thyme to taste

Baking:

Approx. 1 Quart Olive Oil

Peppercorns to taste

Salt to taste

Preparation:
1. Place meat in baking dish, covering all sides with dry rub. Massage the ingredients into the meat to ensure flavor penetration.
2. Place in refrigerator for 2 to 3 days, turning meat daily.
3. After refigeration, brush off excess spices and salt, saving only the garlic cloves for reuse.
4. Place crushed cloves back into empty pan, put down layer of peppercorns and salt to taste, and replace meat, packing it down as much as possible.
5. Add olive oil until just covering. Cover dish with aluminum foil.
6. Place in 200 degree oven for 3 to 4 hours, until meat is soft and ready to fall off the bone.
7. Let cool until you can shred meat by hand. Shred meat for serving.
8. Serving suggestions include use as a salad topping or served with crackers, such as Melba Rounds.